Here’s something delicious for your next BBQ or picnic. Since there is no mayonnaise involved, it can be served cold or at room temperature, making it perfect for any feast, anywhere. Even at home, so don’t wait to try it.

Caramelized Onion Potato Salad


1/3 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish
2 teaspoons brown sugar, maple syrup, or preferred sweetener
2 tablespoons red wine vinegar
Salt and pepper, to taste


2 tablespoons olive oil
2 large red or yellow onions, sliced ¼ sliced
3 pounds yellow or red baby potatoes
½ cup lightly packed chopped fresh dill, about 6 sprigs
½ cup sliced green onions
¾ cup chopped dill pickles
Salt and pepper, to taste

In jar with tight fitting lid combine all dressing ingredients. Vigorously shake until combined. Set aside.
Heat 2 tablespoons olive oil in large pot over medium heat. Add the sliced onions. Cook, stirring every few minutes, for about 40 minutes (mine took longer) or until onions are very soft and deep golden brown. They should not be dry or crisp, but rather soft and almost jammy in texture. To achieve the soft, jamminess you may need to lower the temperature and add a little water. When finished, set aside to cool.
While onions are cooking, place potatoes in a large pot, cover them with water, and bring to boil with no lid, over medium-high heat, then lower to a simmer. Cook for 15 minutes or until just tender when pricked with a fork.

Drain potatoes. Run some cold water over them to cool enough to handle. Cut them into bite-sized pieces. Place in large bowl.
To the potatoes add cooled caramelized onions, chopped dill, green onions, and chopped pickles. Salt and pepper. Pour dressing over salad and toss to combine.